Place the potatoes in a large pot and cover with about 1 inch of cold water. Add the salt to the pot and stir.
Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork, about 15 to 20 minutes.
Once cooked, drain the water and mash the potatoes well with a potato masher.
Melt the butter and cream cheese in a small pan over medium heat (the cream cheese won't fully melt). Add the milk to the pan. I recommend starting with 3/4 cup of milk, then adding more if needed.
Once the butter, cream cheese, and milk mixture is melted and warm, stir it into the potatoes. Stir everything with a spatula or large spoon until smooth.
Season to taste with salt and enjoy.
